Creamy Garlic Mushroom Risotto

A luscious risotto featuring sautéed mushrooms and a hint of garlic, finished with parmesan for a savory, satisfying main dish. Perfectly creamy and bursting with umami flavor.

Steps

Heat olive oil in a saucepan over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until browned. Stir in minced garlic, cooking for 1 minute until fragrant. Add arborio rice, cook for 1 minute, stirring to coat each grain. Pour in a splash of vegetable broth, stirring continuously until absorbed. Gradually add the rest of the broth, stirring often, letting each addition absorb before adding more (about 15-18 minutes). When the rice is creamy and tender, stir in butter and parmesan. Season with salt and pepper. Serve hot, garnished with chopped parsley if desired.

100g cremini mushrooms, sliced 70g arborio rice 1 tbsp olive oil 1 garlic clove, minced 200ml vegetable broth 15g parmesan cheese, grated 1 tbsp butter Salt and pepper, to taste Fresh parsley, for garnish (optional)